Slow-Roasted Pork Shoulder with Spanish Garlic and Herb Rub

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A succulent pork shoulder slow-roasted with a robust garlic, smoked paprika, and herb rub, yielding tender meat with a flavorful crust. This Spanish recipe, ready in about 320 minutes, pairs pork shoulder (bone-in), garlic cloves, minced, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 lbs pork shoulder (bone-in)
• 6 garlic cloves, minced
• 2 tbsp smoked paprika
• 1 tbsp dried oregano
• 2 tsp fresh thyme leaves
• 2 tsp sea salt
• 1 tsp black pepper
• 3 tbsp extra virgin olive oil

Know when the pork is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat the oven to 300°F (150°C). In a small bowl, mix 6 minced garlic cloves, 2 tbsp smoked paprika, 1 tbsp dried oregano, 2 tsp fresh thyme leaves, 2 tsp sea salt, 1 tsp black pepper, and 3 tbsp extra virgin olive oil to form a fragrant rub.
2. Step 2: Pat dry the 4 lb pork shoulder with paper towels. Rub the garlic and herb mixture all over the pork, ensuring even coverage especially on the fat cap side.
3. Step 3: Place the pork shoulder on a roasting rack in a roasting pan and cook in the preheated oven for 4 to 5 hours until the internal temperature reaches 195°F (90°C) and the meat is tender enough to shred easily.
4. Step 4: Remove from oven and rest for 20 minutes before slicing or pulling. Serve with pan juices or your favorite Spanish sides.